Fresh fruit are better baked, grilled or stir-fried because these cooking methods require limited oil. Also, keeping size of fruit chunks large can minimise oxidation by reducing the surface area that is exposed to the air. When having soup with fruit, dietary fibre in the fruit...

Tasty and Healthy Fruit Cuisine Fruit is often used in Chinese cuisine to give food a sweet taste and crunchy texture. Cooked fruit may sometimes allow easier absorption of nutrients, for example, fat-soluble vitamins inside fruit like vitamins A and E can be more efficiently absorbed...

Fresh fruit comes in a wide variety of colours and flavours. Whether eaten raw, mixed with salad, used in desserts or cooked in hot dishes, it is all the same delicious.

Rhoda NG, Registered Dietitian, says, "Fruit contains abundant amount of vitamins, minerals and dietary...

If you still want to go out for a clay pot meal, Heidi recommends that you should choose one with high fibre content, that is, with ingredients like pumpkin, taro, eggplant and radish. Fish and shellfish are also healthier choices because they have lower calorific value and are equally delicious.
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To reduce fat intake, Heidi Chan, a registered dietitian, suggests that we should pick the ingredients with “no skin, no fat and no bone”, as the part of meat that is attached to animal bones and skins always have a high fat content. For instance, 100 grams of spare ribs contains 15...